Monday, March 10, 2008


Mongolian dumplings. Cross posted from Eulalia hath a blogge.

1/2 cup whole wheat flour
1/2 cup white flour (unbleached)
Boiling water

Add water to flour, stirring constantly, until you have a slightly sticky dough. You don't need much water, I would estimate about half a cup. Knead several strokes (careful! it might still be really hot!) and set aside.

4 ounces lamb (fatty cuts are good; I used blade steak)
3 scallions
2 garlic cloves
1/2 tsp salt

Finely mince lamb, scallions, and garlic cloves; add salt, mix well.

Divide the dough into 8 pieces and roll them out into fairly thin rounds. Divide filling between dough. Fold into little dumplings, sealing edges well (the easiest way is to fold them in half; or experiment with different ways of folding -- for inspiration, look here and scroll down). Oil the bottom of each dumpling and place in a steamer basket. Steam, covered, for 20 minutes.

Can be stored and reheated easily

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